The secret to good guacamole is simple: the ingredients should be ripe and really fresh, and each bite or scoopful should burst with flavor. This means no powdered garlic allowed and lots of tasting, to make sure the flavors are well balanced. My kids eat guacamole as a healthy snack, and sometimes use it instead of mustard or mayonnaise for really delicious meat or dairy sandwiches. The best time of year to find good avocados is in the summer. Scoop them up while you can because the pickings are slim and expensive in the winter.
I have included this delicious recipe in my book Jewish Slow Cooker Recipes, though it is not made in a slow cooker, as I could not imagine a festive Mexican meal without this creamy dip.
Contrary to popular food myth, leaving the pit in the bowl of guacamole will not prevent the avocados from oxidizing and turning black. To ensure that your guacamole stays green, cover the guacamole with plastic wrap or parchment paper and lightly press the wrap directly on the surface. Then go ahead and throw out the pit, or plant it.